Broccoli, Caramelised Onion & Blue Cheese Frittata. This mouthwatering Broccoli, Caramelised Onion & Blue Cheese Frittata is the perfect crowdpleaser for your next brunch.
Broccoli, Caramelised Onion & Blue Cheese Frittata
1 tbsp olive oil
2 large red onions, halved lengthways, thinly sliced
2 tbsp caster sugar
1 tbsp red wine vinegar
2 potatoes (500g)
1 head of broccoli, cut into small florets
150g creamy blue-vein cheese, crumbled
½ cup milk
1 Heat oil in a medium non-stick frying pan over medium-low heat. Add onion and cook, stirring, until caramelised. Stir in sugar and vinegar. Cook for 1 minute. Transfer to a bowl. Wash and dry pan.
2 Place potatoes in a saucepan and cover with cold water. Bring to the boil. Reduce heat and simmer for 25 minutes or until tender. Remove and cool. Add broccoli to boiling water and cook for 2 minutes. Drain and refresh under cold water. Cool.
3 Preheat oven to 180˚C. Peel potatoes and slice. Line base of a 22cm (4½-cup capacity) dish with potatoes. Top with onion and broccoli. Sprinkle cheese over broccoli. Whisk eggs and milk. Season with salt and pepper. Gently pour mixture over vegetables. Bake for 30 minutes or until centre of frittata is cooked through. Serve.